In case you don’t have it marked on your calendar, October 8th is National Pierogy Day. And we’re huge fans of these delicious Polish dumplings. But, sometimes, just baking or boiling isn’t enough. So we’re here to fill you in on three super-unique ways that Mrs. T’s recommends to eat pierogies.
PARMESAN MINI PIEROGY FRIES A basket full of mini parm pierogy fries? Say less (or yes?).
• 1 box Mini Classic Cheddar Pierogies or your favorite variety of Mrs. T’s
• 2 tbsp olive oil or truffle oil
• 1 tsp sea salt
• 1 tbsp chopped parsley
• 2 tbsp shredded parmesan cheese
• Nonstick cooking spray
1. Preheat oven to 400°F. Coat baking sheet with nonstick cooking spray. Spray both sides of the pierogies with nonstick cooking spray and place on baking sheet.
2. Bake pierogies for 16–18 minutes until pierogies are puffed and golden brown.
3. For best results, turn pierogies over halfway through bake time.
4. Sprinkle with sea salt, parsley, Parmesan cheese and drizzle lightly with oil.
ASIAN PIEROGY STIR-FRY
Seems wild? Well, it’s wildly delicious! This recipe is sure to be added to the weekly rotation.
• 1 box Broccoli & Aged Cheddar Pierogies or your favorite variety of Mrs. T’s
• ½ tsp oil
• 12 oz Asian-blend vegetables
• 1 package carrot noodles
• ⅓ to ½ cups of your favorite Asian sauce (Teriyaki, Sesame, Sweet Chili)
• ¼ cup of water, if needed
1. Place pierogies in boiling water for 3–5 minutes; drain. Set aside.
2. Heat oil in a large skillet on medium heat; sauté vegetables until heated through.
3. Add carrot noodles and pierogies to skillet.
4. Toss stir-fry mix with the sauce of your choosing. If it looks a little thick, add ¼ cup water to thin the sauce.
GRILLED MINI PIEROGY KABOBS
Summer vibes all year long with mini pierogy kabobs.
• 1 box Mini Classic Cheddar Pierogies, thawed, or your favorite variety of Mrs. T’s
• 2 tbsp olive oil • ½ tsp chili powder • ½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
• ½ lb beef sirloin or tenderloin, cut into 1-inch pieces
• Salt and freshly ground pepper
• 2 green peppers, cut into 1-inch pieces
• 2 red peppers, cut into 1-inch pieces
• 2 yellow peppers, cut into 1-inch pieces
• Grill nonstick spray
• Your favorite dipping sauce
1. Line grill grates with tin foil sprayed with grill nonstick spray.
2. Preheat grill; set grill temperature to medium-low.
3. Combine olive oil and chili powder in small bowl. Brush pierogies with chili mixture. Toss chicken chunks and beef chunks separately with salt and pepper to taste.
4. On eight 12-inch-long metal skewers, alternately thread pierogies, chicken pieces, beef pieces, and peppers. Arrange skewers on grill rack.
5. Grill skewers for 18–20 minutes, turning occasionally until pierogies, chicken, beef, and peppers are cooked through. Serve with your favorite dipping sauce.
Email us after you've tried them!